I miss my salads in the winter.
I love the colour of summertime salads…. adding nasturtiums and borage just adds such brightness to any meal.
This winter seems to have been particularly bleak and grey so I’ve been experimenting with some ‘not green’ salads but using quinoa and noodles. We most definitely need colour in winter! This quinoa salad is delicious with a spicy piece of chicken.
Greek-style Quinoa Salad
Ingredients:
- 225 gr. quinoa
- 3oo gr. cherry tomatoes halved (or quartered bigger tomatoes)
- Handful of olives
- Red onion – very finely chopped
- 100 gr. St. Tola cheese, crumbled
- A few chopped mint leaves (my mint is just coming on again!)
- Zest and juice of half a lime
- 1/2 teasp. olive oil
- Salt & Pepper
Method:
Prepare your quinoa….. rinse it well under cold running water. Place in saucepan, cover with water, bring to the boil for c. 10 minutes. Drain. Set aside to cool.
Mix your prepared tomatoes, olives, onion and cheese in bowl.
Stir in your now cooled quinoa.
Mix in the chopped mint, zest and juice of lime and olive oil. Season with salt and pepper.
Serve with some spicy chicken.
Quinoa Salad with Spicy Chicken
This quantity is enough for 4 for dinner…. or do as there are only 2 of us, have some for dinner and enough left over for lunch the next day.
Enjoy 🙂
A Year In Redwood 